How to make this avocado chicken salad recipe:
You’re going to want to start with ripe avocados, which is probably the trickiest part of this recipe. 😉 Am I the only one that has trouble with avocados going from too hard to too soft in a matter of minutes?
Dice up your avocado and add it to a mixing bowl with some cooked shredded chicken (rotisserie chicken is perfect for this!), red onion, cilantro, lime juice, salt, and a little garlic powder.
I also add in a dollop of mayo to make this salad nice and creamy. You could also use Greek yogurt or sour cream, but that will change the nutrition info accordingly.
Stir everything together – no need to be gentle. As you stir, the avocado will break down a bit and start to coat the chicken. It makes this perfectly creamy!
How to serve low carb chicken salad:
You’ve got a couple of options here:
Lettuce Wraps: The old faithful of the low carb world. 😉 I like romaine.
Low Carb Tortillas: I’m partial to Mission brand for tacos and Ole Extreme for making wraps.
Low Carb Crackers: Spoon a little chicken salad on a cracker and eat it like a dip.
Your Fork: That’s right – just go at it with a fork. No shame, friends.
Tomato: Hollow out the center of a tomato and fill it with this healthy chicken salad!
Plenty of options to fit any mood or diet.
I’ve been hesitant to include recipes featuring low carb tortillas on this site, because I know some people are pretty strict keto. I’m not, however, and regularly eat low carb tortillas now that they’re so widely available – Walmart carries them and most other large chains do as well.
Curious your thoughts – more recipes showing how to use low carb tortillas or not?
Ingredients
▢2 cups cooked, shredded chicken
▢2 medium avocados
▢1/4 cup mayonnaise
▢¼ cup diced red onion
▢1 tablespoon fresh cilantro
▢2 teaspoons lime juice
▢1 teaspoon garlic powder
▢1/2 teaspoon salt.
Instructions
Add all of the ingredients to a mixing bowl and mix well to break down the avocado.
Serve immediately.
To store, press plastic wrap tightly onto the surface of the salad to keep the avocado from browning. Store in the refrigerator for 1-2 days.
Tips & Notes:
Serve in a lettuce wrap, low carb tortilla, or with a fork!
